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Pumpernickel Cheddar Cheese Sourdough Pretzel Rolls

February 3, 2013 - 11:10am

isand66

Pumpernickel Cheddar Cheese Sourdough Pretzel Rolls

Today's the Superbowl and I was asked to make some pretzel rolls to bring to the party we're going to. I made a batch for Christmas Eve which everyone raved about so I used the same recipe I found on the TFL website. I also couldn't help but try my own variation using my sourdough starter, pumpernickel flour and cheddar cheese.

I wasn't sure how they would turn out, but I do have to say they didn't dissapoint and rival the original. Come on....who doesn't like cheese?

These are not hard to make except for the food grade Lye bath they go into. Many people say you don't need to use Lye and can use baking soda. I have not tried baking soda yet since I still have plenty of the Lye. The Lye gives the pretzels a hard dark brown crust which is not easy to obtain with anything else. Feel free to use baking soda instead and increase the amount used versus the Lye.

Caution:When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water or it will bubble over and probably burn you.

Main Dough Ingredients for 10 rolls at about 110 grams each

145 grams AP Sourdough Starter at 65% or adjust flour and water accordingly

437 grams Bread Flour (KAF)

200 grams Dark Rye (also known as Pumpernickel)

5 grams Seas Salt or Table Salt

5 grams Diastatic Malt Powder

384 grams Water (80-90 degrees F.)

Cheddar Cheese cut into cubes (sorry but I forgot to measure the cheese)

Pretzel Salt (for topping only)

For Lye Bath (3.5% Solution

2 Liters of Cold water

70 grams Sodium Hydroxide Crystals

Procedure

Add the diastatic malt powder to the water and stir. Add the flours in your mixing bowl and slowly add the water mixture. Mix for about 1 minute until combined. Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the water.

Next add the salt and mix for 4 minutes on low. Place the dough in a slightly oiled bowl and do a couple of stretch and folds. Cover the bowl and let it rest for 10-15 minutes. Do another stretch and fold in the bowl and let it rest another 10-15 minutes. Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours. Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 2 hours. Next divide the dough into around 10 pieces that are 110 grams each. Flatten each piece into a circle and place a piece of cheese in the middle and pinch the dough around the cheese. Next flip over and roll against your work surface while creating a tight ball. Place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray. Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water. Measure out the Lye and slowly add it to the cold water. (DO NOT EVER ADD LYE TO HOT WATER). Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 400 degrees. When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down. Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper. After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray. You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel. Note: do not ever use parchment paper as the rolls will get stuck to the bottom. I know this from experience and I had to cut off the bottoms of half the rolls I made.

When ready to bake, score each roll with an "X" on the middle and sprinkle with pretzel salt. Make sure you use pretzel salt if you want authentic rolls.

Bake for about 15-20 minutes until they are golden brown and register about 185 F in the middle. Let them cool on a bakers rack until you can't wait any longer!

I actually couldn't wait long enough to try one which is why the crumb shot below is a little gummy looking. It tasted good though!

With trillion dollar a year deficits and multi trillion dollar debts, we only do billion dollar ideas now a days - and this is one! If Pizza Hut, Godfathers or Papa John are listening. -Hey you guys it's a freebie :-) The least you guys could do is a special of Ian's Cheese filled Pretzel rolls, shaped like a football on Super Bowl Sunday for heaven's sake!

The Pizza was good but I missed the pretzel crust and one of your pretzel Pizza footballs :-)

My wife went to the local Shoprite on Sunday before the game to buy some last minute supplies and the supermarket bakery had pumpernickel breads shaped like footballs with laces and all. She wanted to know why I didn't make them for our party we went to. Actually was a real neat idea that I will have to try for next season.

I'm really starting to like this pretzel pizza idea....may have to try a small one and see how it tastes! Forget about freebies...I have 5 apprentices to feed and I'd like to retire before I'm 100...

I know football is not as big in Canada, but I think these would work just fine for your next Canucks game. I'm a part time hockey fan since my team the Islanders have not been good since I was in High School :).

Actually Ian, football is quite popular up here, especially with the CFL. I am just not a fan in particular. I go to the odd game if one of my supplier reps offer a night out. The Islanders will have a good team again soon enough I am sure. They sure could use a Mike Bossy again :)

Hi Ian,Those pretzel rolls look fantastic!I can't remember where I saw this - but somewhere along the line I saw a recipe for a 'heart of cheddar', or maybe it was a 'heart of gold', roll.If memory serves, cubes of cheese were sealed up inside the roll before baking.When I saw the golden, glistening cheese peeking out in your photo - that's what I thought of.Yum!:^) breadsong

Wow, those look amazing- love the combo of pumpernickel, cheddar and the taste of pretzel- must have been a winner regardless of who you were routing for!

re: lye et al, I've tried using Harold McGee's baked baking soda, which is a much stronger alkaline than plain baking soda, but haven't had much luck with it yet. Wonderful idea but putting it into practice takes some refining. Seems like nothing creates that perfect pretzel crust like lye!

If you have any luck with the baking soda please let me know. I read an article about the baked baking soda as well but have not tried it. Someone had suggested to increase the amount of baking soda dramatically compared to lye to make it strong enough. For now, I will continue to use the lye but one day I need to experiment and see the real difference.

As long as you are careful it's not that hard, just a little scary :).

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